Recipe:
1 1/2 Cup Gluten Free (C4C) Flour
1 Cup Organic Plain Greek Yogurt
2/3 Cup Sugar
1/4 Cup Ground Flaxseed
1/4 Cup Raw Shelled Hemp Seed
6-7 Tablespoon Melted Coconut Oil
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Medium Banana
Dollop of Peanut Butter & Strawberry Jam
Toppings: Mini Chocolate Chips
Directions:
Whisk together dry ingredients thoroughly in large bowl:
1 1/2 Cup Gluten Free (C4C) Flour
2/3 Cup Sugar
1/4 Cup Ground Flaxseed
1/4 Cup Raw Shelled Hemp Seed
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Whisk together wet ingredients in another bowl:
- 3 organic eggs
- 6-7 Tablespoons melted coconut oil
- 1 cup greet yogurt-plain
Combine wet and dry ingredients-whisking gently
- fill lightly greased or lined muffin tins about 1/3 each with batter
- add a dollop of peanut butter & strawberry jam to each
- cover evenly with remaining batter
sprinkle a teaspoon mini chocolate chips on tops of each muffin
Bake 18-22 minutes at 375 Degrees
- check regularly until tops are brown but not overcooked
- let cool before removing to wire bakers rack.
- tip: keep covered to keep moist.
- tip: keep individually wrapped muffins in freezer for a quick grab school or activity snack. Can microwave quickly for breakfast or let defrost on it’s own for later.
